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Today, after reading a fellow low-carber’s blog, I decided that I really should be tracking my carbs. So, I reconnected to my old MyFitnessPal account and logged in the meals below. It was less than I thought – and fewer calories as well! I don’t really feel like I’m ‘dieting,’ especially when I get to eat bacon, butter, full fat yogurt and cheese. I’ve pasted a snapshot of my daily totals at the bottom. This may not be as low-carb as many, but I want to see how my body reacts to this number and go from there. I’ve put the total carbs next to each meal as well.

Breakfast: 1.5 slices of bacon and 1 egg. I got so excited that I took a bite before remembering my photo. (Carbs: 0)

Snack: 1/2 an apple, 2 Babybel Original Minis, and some carrots (Carbs: 19)

Lunch: Finished off the taco salad. I gasped when I realized that I was out of sour cream, but subbed in some plain full-fat yogurt, and I could barely tell the difference. (Carbs: 28)

This afternoon was truly a test of my willpower. My family and I went to a 1-year-old’s birthday party, and I forgot to take a snack with me (hence no afternoon snack). I had to stare cupcakes, cookies, brownies, and chips in the face and take a swig from my water.

I love cooking with chicken thighs instead of chicken breast. Thighs are so much juicier, and the portion size (for me) is perfect! It’s almost impossible to screw this dish up. Tonight, I’m going to pair this chicken with roasted asparagus and a 1/2 of a baked sweet potato (doctored up with butter, salt, and a bit of sour cream!)

Ingredients:

2 T. Sherry Vinegar

1.5 T. Dijon Mustard

3/4 c. Chicken Broth

1 – 1.5 lbs. Chicken Thighs

Salt and Pepper to taste

1/4 tsp. Herbs d’ Provence

1/8 tsp. Garlic Powder

1 T. Butter

Preparation:

Prepare the Dijon “sauce”: Whisk together the vinegar and dijon mustard, then add the chicken broth. Set aside.

Rinse the thighs, and pat them dry with paper towels. Season them with salt, pepper, herbs d’ provence, and garlic powder on both sides. (I put measurements above, but really I just eyeball it.)

Heat up the butter in a non-stick pan to Med/Med-High, and brown thighs on both sides (about 2 minutes on each side).

Add the Dijon sauce and turn the temp down to Low. Cover and let simmer for about 15 minutes. Remove lid and let simmer for an additional 5 minutes in order for the sauce to thicken a bit.

This is the tricky part. I can easily do low-carb for one or two weeks, but when the third week rolls around, I just get so sick of it. That’s why I’m going to scour the internet and find the best advice on how to do this long-term. A lot of what I found pretty much pertains to any diet out there, but some tips were specifically geared towards low-carb.

Quick Summary:

Be accountable.This blog is my version of accountability. Even if no one reads it, I’ve committed to logging what I eat and how I go about sticking to this lifestyle. You don’t need your own blog, though. A simple journal will work as well. Or, get a low-carb buddy you can check in with every night.

Start changing your meals to low-carb versions slowly. That means start with breakfast one week, then add in lunch the next, then finally modify your dinner. This may help you stay on the plan longer.

Eat your greens! Don’t center your meals around meat or protein. Instead, make greens and veggies the star of the show, then add in your protein and a low-GI carb.

Be aware of the “Low-Carb Flu.” This doesn’t happen to everyone, but it is pretty common. Here’s how Mark’s Daily Apple describes it: “Though it varies, it often means a couple weeks of mental fuzziness, fog and fatigue.” Read more: http://www.marksdailyapple.com/low-carb-flu/#ixzz28R52aEmg

DON’T do sugar substitutes! Many of these subs for sugar (Splenda, aspartame, Equal) can just make your cravings for sweet foods rise. Also, you’re trying to increase your overall health, and I’m not so sure that sugar substitutes contribute to overall health.

I really have fewer cravings and hunger when I start the day off with very few carbs. I don’t mind having berries, an apple, lentils, or a sweet potato later in the day, but if I have one of those slightly ‘carbier’ foods early in the day, I find it hard to deal with hunger. Sweet and carby foods dominate my thoughts, and all of a sudden I’m at a drive-through ordering a coke, not even knowing how I got there.

My plan to commit involves documenting what I eat and how I feel on this blog – with pics and recipes. Before deciding to do “slow-carb,” I’ve been gluten free for about 8 or 9 months and also tried paleo off and on in that time too. Why? Well, having a baby 10 + months ago threw my body out of whack, and I’m trying to balance the scale, my hormones, my mood, and now my meals. A new kind of balance – one that doesn’t include high GI carbs or any processed foods. I love to cook, so that helps, but I also tend to get stuck in a meal rut – eating the same thing every day.